Analysis FTIR Test, Viscosity, Density, Acid Number, and Organoleptic in Bulk Cooking Oil with Packaged Cooking Oil

Authors

Ahmad Minanur Rohim , Putut Marwoto , Sigit Priatmoko , Almira Syifa

DOI:

10.29303/jppipa.v9i5.2533

Published:

2023-05-31

Issue:

Vol. 9 No. 5 (2023): May

Keywords:

Acid Number, Cooking Oil, Density, FTIR, Organoleptic

Research Articles

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Rohim, A. M. ., Marwoto, P., Priatmoko, S., & Syifa, A. (2023). Analysis FTIR Test, Viscosity, Density, Acid Number, and Organoleptic in Bulk Cooking Oil with Packaged Cooking Oil . Jurnal Penelitian Pendidikan IPA, 9(5), 2613–2618. https://doi.org/10.29303/jppipa.v9i5.2533
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Abstract

The purpose of this study is to compare packaged and bulk cooking oils. The FTIR test, viscosity, density, acid number, and organoleptic are all used as research methods. With FTIR results on the C-H spectral group of alkanes seen at 1463.78 cm-1 and 1743.63 cm-1, and the tertiary C=O ester group of triglyceride seen at 1743.66 cm-1 and 1743.63 cm-1. It was determined that bulk cooking oil includes more hydrogen and double bonds than packaged cooking oil. Bulk cooking oil viscosity testing with packaging showed that it was between 38 and 37 MPa, had densities of 0.92 and 0.90 gr/ml, and acid numbers of 0.18 and 0.11 mg of potassium hydroxide. Packaged cooking oil has a more appealing aroma than bulk cooking oil, and both have a sticky flavor. Bulk cooking oil is dark, but packaged oil is yellow. According to the study of the test results, bulk cooking oil is of lower quality and has a greater impact than packaged oil.

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Author Biographies

Ahmad Minanur Rohim, Universitas Negeri Semarang

Putut Marwoto, Departement of Science Education, Semarang State University, Semarang, Indonesia.

Sigit Priatmoko, Departement of Science Education, Semarang State University, Semarang, Indonesia.

Almira Syifa, Departement of Science Education, Semarang State University, Semarang, Indonesia.

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Copyright (c) 2023 Ahmad Minanur Rohim, Putut Marwoto, Sigit Priatmoko, Almira Syifa

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